Asturian cider (sidra natural) is a traditionally fermented apple cider from Asturias, Spain, served through a high pour (escanciado) and shared socially in small servings called culines.
This episode is part of the Cider Chat archive documenting global cider traditions and producers since 2015.
In this epic replay from Season 2 of Cider Chat, Ria Windcaller traveled to Asturias, Spain, and sat down with Anzu Fernández, international delegate for La Sidra magazine and a lifelong ambassador of traditional Asturian cider culture.
Find the full show notes for this episode at CiderChat.com
Episode 493: https://ciderchat.com/podcast/493-cider-as-a-sport-sidra-in-asturias/
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00:00 Cider Is Sport Intro
00:37 Asturias Sidra Legacy
01:34 Rollup To Episode 500
02:49 Season Two World Tour
05:07 Ciderville News And Tours
07:15 Hungarian Cider Salon
09:13 Setting The Asturias Scene
11:12 Meet Anzu And La Sidra
14:05 Doctor By Day Cider By Night
16:24 Home Cider And Espicha
20:04 Tasting Notes And Apples
22:59 Basque Vs Asturian Styles
24:52 Associations And Big Market
26:28 Cider Pouring Competitions
28:46 How To Drink A Culín
29:48 Sharing One Glass
30:15 Cider Pourer Etiquette
31:55 Low ABV Session Drinking
32:24 Wild Fermentation Basics
33:20 Blending Igualación
34:58 Modern Cider Innovations
36:25 Cider Tourism Grows
38:22 Where To Drink Sidra
40:40 Unlabeled Bottles Explained
41:52 Vintage And Market Shifts
43:45 Defining Cider Origins
47:12 Climate And Apple Country
48:49 Tasting The Long Pour
49:56 Tech Talk And Standards
52:54 Closing Reflections
